Cinnamon Buns

Many years ago when I visited Singapore for the first time if you’d asked me one of the highlights of the trip, I would have told you my first ever cinnamon bun was near the top. I loved them that much.

I haven’t had a bun in years and for some reason this week I’ve been thinking about them. So I decided to see if I could create a refined sugar free version. Let’s just say that the recipe created turned out to be a great success!

Even in my sugar loaded days, I never liked the frosting. I thought it was too much, so in this photo it’s just the delicious bun. However I have included the recipe for the cream cheese frosting for that authentic finished flavour.

This recipe turned out to be absolutely delicious and I ate two within 30 minutes of them coming out of the oven. Thermomix instructions included.

Spread the filling mixture evenly over the rolled out dough. Carefully start to roll the dough into a cigar shape, rolling the longer edge of the rectangle. Take a sharp knife and cut the dough into 12 pieces. The two end pieces won’t have as good a shape for the buns. You can either discard or use them.

Place the cut dough into the lamington tray with the scroll pattern facing up. Put a tea towel over the top and sit in a warm spot for another 1 hour to let the buns rise further. During this time start warming the oven to 190C (170C fan forced).

Bake for 15-20 mins until the cinnamon buns are golden in colour. Cool for 5 mins in the lamington tray and then transfer to a wire rack.

If you’d like the cream cheese frosting, place all the ingredients in a bowl and mix with an electric beater until combined. Spread or drizzle over the still hot cinnamon buns.

Enjoy hot or cold, they’re delicious.

Thermomix Users

Place all of the ingredients for the bun into the Thermomix bowl.

Mix for 5sec/speed 8. Then knead 40sec/mixing bowl/knead.

Turn out onto the floured surface and do the same to prepare the bun in the first set of instructions (ie: from point 3 onwards).